Peppers, green beans, tomatoes and carrots are in there at the appropriate times.
But I can in the winter too- not as often, but at least once a month. It's a lot nicer to have a big pot of water boiling for an hour or more in January than in August- that's for certain. I make a lot of beans, as they're a good easy protein source, and it's nice to be able to open a small quantity to have them ready quickly. When I was growing up my Mom would make "bean of the week" and then freeze it, so that there were always a variety of legumes available. I don't have enough freezer space for that, so I can them instead. They're not much different than store-bought canned beans except I can pre-season them with chili pepper and onions (pintos, black beans, cranberry beans) or cumin and onion (chickpeas).
These ones were my first test of my new BPA-free, re-usable canning lids from Tatler that I got for Christmas. One reason to can is that you can avoid the BPA lining that most commercial canned goods have, but the lids still have a coating that has BPA in it. While the food doesn't sit in contact with the lid, I think I'd prefer to avoid it if I can do so easily, plus these are re-usable, which will be nice. I was a bit worried about the system, but so far so good, and I think I'll buy a bunch more, as I don't want to feel like I need to "save" them.
These ones were my first test of my new BPA-free, re-usable canning lids from Tatler that I got for Christmas. One reason to can is that you can avoid the BPA lining that most commercial canned goods have, but the lids still have a coating that has BPA in it. While the food doesn't sit in contact with the lid, I think I'd prefer to avoid it if I can do so easily, plus these are re-usable, which will be nice. I was a bit worried about the system, but so far so good, and I think I'll buy a bunch more, as I don't want to feel like I need to "save" them.
I also can chicken broth as I use it up. I will go buy 10 lbs of chicken legs and backs- ideally from Mayflower Poultry- "Live Chickens, Fresh Killed" in East Cambridge. Making the broth takes a while, but canning only takes 25 minutes at temperature. I need to do another batch, but it's a nice thing to do on a cold weekend.
Both of the above require a pressure canner, but last weekend I made something that requires just a hot water bath- Marmalade. Citrus is in season this time of year, even if it's not exactly local.
After two trips looking for sour "Seville" oranges, I finally found some at Market Basket in Somerville. (hint, they're all the way at the end of the produce section, next to the plantains).
I followed this recipe, and it worked out OK, except for my oranges weren't very juicy, and I had to supplement with other random citrus I had around (grapefruits, clementines, lemons).
It took forever ( four hours or so of chopping, pithing, cooking down etc), but the results were good, at least on the back of a spoon.
To test it properly, I made home-made English muffins, from this recipe from King Arthur Flour. They were very tasty, but the dough was really sticky and hard to deal with, and they had to rise a really long time, even in a warmed oven, and then took a long time to cook on the stove. I think they were too much trouble for not enough improvement on store-bought to make them a regular thing. They proved admirable marmalade vehicles though, and I very much enjoyed them on a cold winter morning.
To test it properly, I made home-made English muffins, from this recipe from King Arthur Flour. They were very tasty, but the dough was really sticky and hard to deal with, and they had to rise a really long time, even in a warmed oven, and then took a long time to cook on the stove. I think they were too much trouble for not enough improvement on store-bought to make them a regular thing. They proved admirable marmalade vehicles though, and I very much enjoyed them on a cold winter morning.
I know this is mainly a bike blog, but is there anyone out there that cans? Do you do it in the winter, or just in the summer months?